Food items you cannot resist inspite of..

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Yeast adds a unique flavour and helps speed up fermentation process, but it is not necessary if you have ample time for soaking the rice and dal and then keeping the ground batter for another 6-7 hours. The trick is to not add any salt while grinding and resting but add only after the batter has risen and is ready to be used. And like Usha mentioned, I too soak fenugreek seeds with the rice and it seems as if the seeds too help in the process of fermentation.

Kalyani Nandurkar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Yeast adds a unique flavour and helps speed up fermentation process, but it is not necessary if you have ample time for soaking the rice and dal and then keeping the ground batter for another 6-7 hours. The trick is to not add any salt while grinding and resting but add only after the batter has risen and is ready to be used. And like Usha mentioned, I too soak fenugreek seeds with the rice and it seems as if the seeds too help in the process of fermentation.

Many people say that salt shd be added later but I add both salt and sugar while grinding and I have never had a problem since the Idlis come out very soft and fluffy and dosas very crisp ..

usha manohar wrote:

Kalyani Nandurkar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Yeast adds a unique flavour and helps speed up fermentation process, but it is not necessary if you have ample time for soaking the rice and dal and then keeping the ground batter for another 6-7 hours. The trick is to not add any salt while grinding and resting but add only after the batter has risen and is ready to be used. And like Usha mentioned, I too soak fenugreek seeds with the rice and it seems as if the seeds too help in the process of fermentation.

Many people say that salt shd be added later but I add both salt and sugar while grinding and I have never had a problem since the Idlis come out very soft and fluffy and dosas very crisp ..

I sometimes add salt when the climate is hot but during colder weather, adding salt takes too much time for fermentation and once, the batter developed a pinkish tinge on the top layer. So I skip the salt and I see it takes lesser time to ferment comparatively. I have never used sugar but it does make sense as adding sugar would certainly help the growth of microorganisms required for fermentation. I will try it next time I make idlis. How much sugar do you add? I usually use 4 cups of rice and 2 cups of urad dal as the main ingredients.

Kalyani, I too add 2:1 rice and urad dhal and if I am.making only dosas then I also add a handful of green gram dhal which makes the dosas very crisp and get a reddish tinge when roasted ...I add about 2 or 3 table spoonful of sugar . Once it is ground it is mixed thoroughly and left to ferment after which I never mix it if it is for Idli. 

As desired by rambabu I am providing the link for my article which also gives the reference of the basis for the title.

https://www.boddunan.com/articles/health-fitness/39-food/23050-indians-eat-1-2-billion-dosas-every-day.html

Thank you Vijay. I will go through the Article.

vijay wrote:

As desired by rambabu I am providing the link for my article which also gives the reference of the basis for the title.

https://www.boddunan.com/articles/health-fitness/39-food/23050-indians-eat-1-2-billion-dosas-every-day.html

Thank you....I had asked for the article link much earlier, I guess you did not read the post..

Re: Food items you cannot resist inspite of..

by usha manohar » Yesterday

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

You could provide a link to your article on dosas here ..

We have a chain Of restaurants here called Dosa Camp where you can make your own filling or Mx different batters to make plain dosas besides the many varieties they have.

My apologies @USHA. I sure owe you a  dosa treat if I get to meet you. 

My apologies @USHA. I sure owe you a  dosa treat if I get to meet you. 

vijay wrote:

My apologies @USHA. I sure owe you a  dosa treat if I get to meet you. 

Please consider me too. Don't I deserve a Dosa along with Usha?

@ Vijay,  i will definitely  take you up on that dosa treat..

@Usha, thanks for being a sport

@Rambabu , you too sure deserve a dosa treat. 

I hope it materialises some day.

But forum fights will continue.?

Thank you my friend . Of course, Forum fights will continue. But, I promise, these fights will be restricted to Forums alone.

usha manohar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Normally for Dosa and Idli batter we soak 2 cups of rice with one cup of urad dhal and a handful of fenugreek ( methi) seeds for 6-8 hours. It is ground into a fine paste and Since it is kept for fermenting overnight there is no need to add any yeast or baking soda ..You can see that it becomes very fluffy after fermentation and if you are making idlis you need to have a very thick batter and for dosas you add a little water and make it a little thinner so that it flows..

You can also add a handful of beaten rice ( poha) soaked in water while grinding the rice , this further helps in making the Idlis soft and fluffy 

We are using here Suzi for making dosa and Idli. But real dosa and idli, which is prepare with rice and urd dal. Some time we try here to prepare dosa with rice and urd dal batter but we could not prepare it properly. It stick on tawa. I think we didn't add fenugreek seed so it was stick of tawa. Thanks, next time we use this recipi.

Good luck Anill. This time, you wil

Succeed in making Idli. 

rambabu wrote:

Good luck Anill. This time, you wil

Succeed in making Idli. 

I like much Idli and wada than dosa. I also like flavor of Sambhar.

Idli and Sambar are the ideal combination. Of course I too like Vada.

anil wrote:

usha manohar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Normally for Dosa and Idli batter we soak 2 cups of rice with one cup of urad dhal and a handful of fenugreek ( methi) seeds for 6-8 hours. It is ground into a fine paste and Since it is kept for fermenting overnight there is no need to add any yeast or baking soda ..You can see that it becomes very fluffy after fermentation and if you are making idlis you need to have a very thick batter and for dosas you add a little water and make it a little thinner so that it flows..

You can also add a handful of beaten rice ( poha) soaked in water while grinding the rice , this further helps in making the Idlis soft and fluffy 

We are using here Suzi for making dosa and Idli. But real dosa and idli, which is prepare with rice and urd dal. Some time we try here to prepare dosa with rice and urd dal batter but we could not prepare it properly. It stick on tawa. I think we didn't add fenugreek seed so it was stick of tawa. Thanks, next time we use this recipi.

Anl,  you need to have either a non stick dosa pan or keep a, seperate tava for dosa.  I never use the dosa, pan for anything else.  Another solution is to cut an onion into half and rub it on the  pan before smearing  oil on the pan.  The dosa wont stick to the pan if you do this  .

anil wrote:

usha manohar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Normally for Dosa and Idli batter we soak 2 cups of rice with one cup of urad dhal and a handful of fenugreek ( methi) seeds for 6-8 hours. It is ground into a fine paste and Since it is kept for fermenting overnight there is no need to add any yeast or baking soda ..You can see that it becomes very fluffy after fermentation and if you are making idlis you need to have a very thick batter and for dosas you add a little water and make it a little thinner so that it flows..

You can also add a handful of beaten rice ( poha) soaked in water while grinding the rice , this further helps in making the Idlis soft and fluffy 

We are using here Suzi for making dosa and Idli. But real dosa and idli, which is prepare with rice and urd dal. Some time we try here to prepare dosa with rice and urd dal batter but we could not prepare it properly. It stick on tawa. I think we didn't add fenugreek seed so it was stick of tawa. Thanks, next time we use this recipi.

Sooji or Rava is very versatile, can be used for dosas, upma and making sweets like sheera and halwa. I MX Rava, rice floor , ragi floor and corn flour along with curds , chopped onions, green chilies , coriander leaves and make rotti with it for breakfast or dinner. You can add methi leaves , Dil leaves or grated carrots too while mixing 

usha manohar wrote:

anil wrote:

usha manohar wrote:

jabeen wrote:

vijay wrote:

I have an article on the dosa written in 2013 in this site under the title    Indians Eat 1.2 billion Dosas  Every Day. There is a daba here which offers nearly 100 variety of dosas !!!

I have gone through your article which incidentally is very interesting. In your article you had mentioned that the batter for the dosa can be prepared just by soaking rice and urad dal. But one of my former neighbour who was from Kerala said that its necessary to add yeast in the batter otherwise it doesn't turn out right. Can anyone clarify my doubt of whether its necessary to add yeast or not

Normally for Dosa and Idli batter we soak 2 cups of rice with one cup of urad dhal and a handful of fenugreek ( methi) seeds for 6-8 hours. It is ground into a fine paste and Since it is kept for fermenting overnight there is no need to add any yeast or baking soda ..You can see that it becomes very fluffy after fermentation and if you are making idlis you need to have a very thick batter and for dosas you add a little water and make it a little thinner so that it flows..

You can also add a handful of beaten rice ( poha) soaked in water while grinding the rice , this further helps in making the Idlis soft and fluffy 

We are using here Suzi for making dosa and Idli. But real dosa and idli, which is prepare with rice and urd dal. Some time we try here to prepare dosa with rice and urd dal batter but we could not prepare it properly. It stick on tawa. I think we didn't add fenugreek seed so it was stick of tawa. Thanks, next time we use this recipi.

Sooji or Rava is very versatile, can be used for dosas, upma and making sweets like sheera and halwa. I MX Rava, rice floor , ragi floor and corn flour along with curds , chopped onions, green chilies , coriander leaves and make rotti with it for breakfast or dinner. You can add methi leaves , Dil leaves or grated carrots too while mixing 

I agree Usha! Rava is something that I always have in my kitchen in ample quantity. When I run out of all breakfast options, all I do is mix up rava with besan add curds and other stuff and make instant dhokla. I also use rava as the main ingredient for outer covering when I prepare kachoris and karanjis, it becomes more crisper and tasty.